Description
This Chicken Fajita Rice Skillet is a delightful one-pan meal combining tender chicken thighs, vibrant bell peppers, and aromatic spices with creamy rice and melted cheddar cheese. Perfect for a quick and flavorful dinner, this recipe balances smoky, savory fajita flavors with the comfort of a hearty skillet dish.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
Seasonings & Spices
- 1 (1 oz) packet fajita seasoning
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon tomato paste
Other Ingredients
- 1 tablespoon olive oil
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and sprinkle with half of the fajita seasoning. Cook the chicken until it is browned on all sides and cooked through, ensuring a juicy and flavorful base for the skillet.
- Sauté Vegetables: To the same skillet, add diced red and green bell peppers, diced yellow onion, and minced garlic. Sprinkle with the remaining fajita seasoning, smoked paprika, garlic powder, and season with salt and black pepper to taste. Add tomato paste and sauté the vegetables until they soften and meld with the spices, enhancing the depth of flavor.
- Simmer with Rice: Stir in the uncooked long-grain white rice, then pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been fully absorbed, creating a creamy, well-seasoned rice base.
- Finish and Serve: Remove the skillet from heat and fluff the rice gently with a fork. Sprinkle shredded cheddar cheese evenly over the top and cover again to allow the cheese to melt smoothly into the dish. Garnish with freshly chopped cilantro before serving hot for a vibrant, tasty finish.
Notes
- Use chicken thighs for juicier and more flavorful meat, but chicken breast can be substituted if preferred.
- Adjust the level of seasoning according to your taste; add more fajita seasoning for a spicier dish.
- To make it dairy-free, omit the heavy cream and cheddar cheese or use dairy-free alternatives.
- Ensure the rice is fully covered with liquid to avoid uneven cooking or burning at the bottom of the skillet.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
